Veal Parmigiana Recipe
Veal cutlet covered with rich meat sauce and mozzarella cheese, served with spaghetti
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Veal Cutlets
Meat Sauce
Assembly
Method
Preparation of Veal Cutlets
- 1
Prepare the Cutlets
Season the veal cutlets with salt and black pepper on both sides.
- 2
Breading Process
Set up a breading station: Place flour in one shallow dish, beaten eggs in another, and bread crumbs in a third. Dredge each cutlet in flour, dip in eggs, and coat with bread crumbs.
- 3
Fry the Cutlets
In a large skillet, heat olive oil over medium-high heat. Fry the breaded cutlets for about 4-5 minutes on each side, or until golden brown. Remove and set aside.
Preparation of Meat Sauce
- 4
- 5
Cook the Beef
Add ground beef to the pot, breaking it apart with a spoon. Cook until browned, about 6-8 minutes. Drain any excess fat.
- 6
Add Tomatoes and Seasonings
Stir in crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Bring to a simmer and let cook for 20-25 minutes, stirring occasionally. Adjust seasoning to taste.
Assembly
- 7
Layer the Dish
Preheat the oven to 375°F (190°C). In a baking dish, spread a layer of meat sauce at the bottom. Place the fried veal cutlets on top of the sauce.
- 8
Add Sauce and Cheese
Pour the remaining meat sauce over the cutlets, then sprinkle with grated Parmesan cheese and shredded mozzarella cheese.
- 9
Bake
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden.
- 10
Serve
Serve the veal Parmigiana over cooked spaghetti, garnished with fresh parsley.